Quinoa-Kale Salad with Lemon-Dill Dressing

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I wish I could take credit for dreaming this one up. It’s actually a knockoff from a restaurant I’m boycotting (poor service). I really tried to hang with them for this salad. But I’m happier making my own.

My daughter introduced me to this salad as I was restructuring my diet pre-surgery. It’s packed with anti-carcinogenic, anti-inflammatory and anti-oxidant properties.

This salad is a good keeper. The small seedless cucumbers don’t become watery like their larger seeded sisters. Baby kale is easier to digest and chopping it actually releases more nutrients. So you end up with a compact bed of greens that oxidize much slower.

Finally, most of these ingredients can be purchased ready to eat, cutting way down on prep time. As a fibro warrior, that’s also really important: saves spoons.

This makes enough salad for me for 3-5 days. If you plan to keep it longer, omit the cucumbers and add them fresh at serving time.

SALAD INGREDIENTS

  • One 5-oz. package of ready-to-eat organic baby romaine
  • One 5-oz. package of ready-to-eat organic baby kale
  • Four mini seedless cucumbers
  • One envelope of Success Boil-in-Bag Tri-Colored Quinoa
  • 2 T. DeLallo Simply Pesto®, Sun-Dried Tomato, Basil & Cheese
  • 1/2 c feta cheese crumbles
  • 1/2 c. organic sliced raw almonds

DRESSING INGREDIENTS

  • 1/2 c. fresh lemon juice
  • 1/2 c. extra virgin olive oil
  • 1/2 t. dried dill weed
  • 1/4 t. salt
  • 1/4 t. black pepper

PREPARATION

  1. Boil the bag of quinoa according to instructions on the box. When cool, empty into a small bowl and toss with the pesto. Set aside.
  2. Chop kale, romaine and cucumbers and transfer to a large bowl or kettle.
  3. Toss with lemon-dill dressing to taste.
  4. Add cooled quinoa and toss again.
  5. Top with almonds and feta.

IMPORTANT STUFF
The glucosinolates found in kale are utilized for DNA repair and help prevent cancer and slow the growth of cancer cells.

Along with the antioxidants found in romaine, the leafy green may also protect the body from cancer through its high folate content.

A study, published in 2015 in Gynecologic and Obstetric Investigation, found that individuals who consumed higher quantities of peanuts, walnuts, and almonds had their risk of breast cancer reduced by 2–3 times.

Quinoa contains a number of bioactive compounds, including polyphenols, which studies have shown can reduce the risk of cancer and cardiovascular disease. It also has a high concentration of protein and essential amino acids.

Cucumbers contain high levels of nutrients known as cucurbitacins, which may help prevent cancer by stopping cancer cells from proliferating and surviving.

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